Soup:
2 packs of bone-in chicken breast- bake then pick meat off bones
3 lb bag of carrots- peeled and 1 inch dice
1 stalk of celery-1 inch dice (I think stalk refers to whole celery bunch and rib means 1 section. Does Any one agree?)
2 onions- small dice
1 carton of white button mushrooms- sliced
2 tablespoons of garlic powder
2 tablespoons of Kosher salt
2 tablespoons of black pepper- mix these last three spices to make a spice blend
1 tablespoon red pepper flake
8 cups chicken stock- homemade or no/low salt box
2 bags of egg noodles
1/2 cup parsley- minced
Sprinkle chicken with half the spice mixture and bake on a foil lined pan on 400 degrees until Golden Brown and delicious. Pick chicken off of bones. Heat chicken stock in a large pot add meat, veggies, herbs, and remaining spices. When it comes to a rolling boil add noodle cook for 10 mins.. The noodles should be tender. Cut heat to as low as it will go and simmer for 30 mins..
I think roasting the chicken really makes the soup richer. It lends a bold chicken punch. The chicken is also really tender and has far superior texture. I hope you try this recipe. Remember, you can Rock That Plate!
3 comments:
It's been snowy around these parts too, so I'd enjoy a nice warm bowl of soup! I love seeing the different versions of chicken soup, I think this is the first I've seen with mushrooms. Tasty!
I am one of yoru new followers :-) Your roasted chicken noodle soup looks really good. Soup is a perfect meal for cold days.
Believe it or not, North Florida has had snow. It has been miserably cold here in South. Floridians don't handle below freezing temps for an extended period of time well (laugh). Now the crazy part....Tomorrow the high is 70 degrees. I think I died and went to heaven.
Really nice blog....you did a great job....I am following you and will be back
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